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update 经典菜制作工艺/葱油鸡.md.

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### 葱油鸡
**味型**
咸鲜
**配 料**
小母鸡、葱油（大豆油、香葱、洋葱、火葱）、味极鲜酱油、水、香葱
### 制作工艺
1.葱油鸡调料配制（1份）：40g味极鲜酱油、10g葱油、25g纯净水；
2.每500g鸡用5g盐、3g鸡精、4g葱段、2g姜片腌制20分钟；
3.腌制好的小母鸡放入蒸柜中蒸制25分钟；
4.将蒸制后的小母鸡取出，分切为宽度1.5厘米、长度6cm的块状；
菜品出品之前放入蒸柜蒸制5分钟，出品时淋上75g葱油鸡调料，撒上1g葱花点缀。